Sesame brittle (til ki gajak)

An easy crunch featuring the likes of sesame and cardamom.

• makes

  25

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 550 g jaggery (see Note), grated, or palm sugar
• 220 g (1 ⅔ cups) sesame seeds, toasted 
• 1 tsp ground cardamom
• 120 g ghee 

Standing time: 4 hours

Instructions

Place jaggery and 250 ml water over medium heat. Stir until sugar dissolves. Bring to the boil. Cook, without stirring, for 5 minutes or until mixture reaches 135˚C on a sugar thermometer. Stir in remaining ingredients.

Pour into a lined 20 cm x 30 cm slice pan. Stand for 4 hours or until firm. Cut into 25 pieces. Store for up to 2 weeks.

Note

• From some delis, spice and Asian food shops.

As seen in Feast Magazine, Issue 17, pg55.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.